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Chef Richard’s Wild Game Specials

Chef Richard’s Wild Game Specials will be featured every day for two weeks starting Monday, March 16 through Saturday March 28.

Special Entrée Features:

Bourbon Brined and roasted Rack of Wild Boar for Two – carved tableside  $65

Oven Roasted Rack of Venison, marinated in wild herbs – for Two – carved tableside  $79

Texas Antelope, sage and pork belly crusted, served with dark ale mustard Bordelaise   $38

Duck and Pistachio Mousseline stuffed King Quail, with pickled Quail egg ‘au coeur’   $34

Roasted Guinea Hen Leg in puff pastry with black truffle duxelle, grape must Bordelaise   $31